This decadent champagne and strawberry cheesecake is the best you will ever put in your mouth. Real champagne is incorporated into the batter and it’s topped with fresh strawberries drizzled with white and milk chocolate.
Strawberries and champagne just seem to go together like Batman and Robin. Oh geez, spoken like a true boy mom. Okay, bad analogy. Strawberries and champagne just seem to go together like cheese and wine. There … that better?
If strawberries and champagne go together so well, why not incorporate them into a decadent cheesecake? There is actual champagne baked right into the cake layer. The whole thing is topped with fresh sliced strawberries and drizzled chocolate. Is your mouth watering yet?
Tools You’ll Need to make Champagne and Strawberry Cheesecake
If you don’t already own these kitchen items, you’ll want to pick them up before you get started:
- 9” springform pan
- Roasting pan or another pan with high sides that the springform pan will fit into
- Aluminum Foil
Tips for Making the Perfect Cheesecake
Don’t go low fat. Using low or no fat cream cheese could prevent your cheesecake from setting properly. It’s cheesecake y’all, not diet food. Also, make sure you use solid cream cheese, not the whipped brands.
Let your eggs stand at room temperature. Overbeating your eggs can cause cracks in the cheesecake later on. Letting them warm up a bit allows them to mix easier without overmixing.
Bake it in a water bath. This simply means we’re going bake the cheesecake alongside a little water. The water bath helps the cheesecake cook slowly and more evenly and prevents the top and sides from cooking faster than the center.
All you need to do is wrap the outside of the springform pan with a couple layers of aluminum foil. Springform pans are not completely water tight. The foil prevents water from seeping into the cracks of the pan.
Place the springform pan in the center of another pan with high sides. Add two inches of hot water – I usually heat the water in my tea kettle. Then proceed with baking.
Don’t overcook. The center of a perfectly cooked cheesecake should still have a little wobble to it when it’s done. The outer edge should be firm and the center will jiggle like jello. As the cheesecake cools, it will firm up.
Allow the cheesecake to cool in the oven. Cracking happens when the hot cheesecake suddenly meets the cool air of your kitchen. Prevent this by turning off the oven and allowing the cheesecake to cool in the oven for one hour.
Always chill. Never try to remove a cheesecake from the springform pan while its still warm. Cheesecake needs to chill in the fridge for at least eight hours.
Champagne or Sparkling Wine?
What is the different between Champagne and sparkling wine? Location, location, location. Champagne is sparkling wine. But in order to be called Champagne, it must come from the Champagne region in France.
Do you have to use Champagne for this cheesecake? No. Sparkling wine will produce the same results and might be easier on your pocketbook. Just be sure to select a sweet wine.
How to Make Champagne and Strawberry Cheesecake
Step one. Preheat oven to 325 degrees.
Step two. Bring one cup of Champagne or sparkling wine to a boil in a small saucepan over medium high heat. Reduce the heat to a simmer and continue to cook until liquid is reduced to 1/4 cup, approximately 8 minutes. Remove from heat and allow to cool.
Step three. Meanwhile, start working on the crust. Break up about 14 chocolate graham crackers so they fit into the bowl of a food processor. Run the crackers through the processor until they are fine crumbs. If you don’t have a food processor, you can also place the cracker in a large plastic bag and break them up with a rolling pin or the flat side of a meat mallet.
Combine the cracker crumbs with 1/2 cup of granulated sugar and ½ cup of melted butter. Once the crumbs are coated, press them onto the bottom and up the sides of a greased 9-in. springform pan.
Step four. Arrange sliced strawberries over the bottom of the crust.
Step five. In a large mixing bowl, beat (3) eight-ounce packages of softened cream cheese and 1 ½ cups of granulated sugar until smooth.
Step six. Add ½ cup of sweetened condensed milk, 2 tablespoons of cornstarch and the reduced and cooled Champagne.
Step seven. Add two lightly beaten eggs and egg yolks. Beat on low until combined. Pour mixture over strawberries.
Step eight. Wrap the outside of the springform pan in aluminum foil. Place the pan on a baking sheet with sides or in a roasting pan. Place the pan on the center rack of the oven.
Step nine. Fill the outer pan with about 1/2-inch of hot water. Close the oven and bake for 1 hour and 15 minutes to 1 hours and 20 minutes, or until the center is set.
Step ten. Turn off the oven, but do not remove the cheese cake. Crack the oven door and allow the cheese cake to cool in the warm oven for 1 hour. Afterwards, remove the cheesecake, carefully run a knife account the edge of the pan, cover, and place in the refrigerator overnight.
Step eleven. Remove sides of springform pan. Slice remaining strawberries arrange them over top of the cheesecake.
Step twelve. In a microwave or double boiler, melt 1/3 cup of white chocolate chips and 1/2 teaspoon shortening. The shortening helps to thin the chocolate chips so it drizzles nicely. Stir until smooth then drizzle the chocolate over the top of the cheesecake strawberries. Repeat melting and drizzling with milk chocolate chips and remaining shortening.
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Strawberries and Champagne Cheesecake
- 1 cup Champagne or other sparkling wine
- 2 cups chocolate graham cracker crumbs about 14 whole crackers
- 2 cups sugar divided
- 1/2 cup butter melted
- 1 cup sliced fresh strawberries
- 3 8 ounce packages cream cheese, softened
- 1/2 cup sweetened condensed milk
- 2 tablespoons cornstarch
- 2 eggs lightly beaten
- 2 egg yolks
- 20 fresh strawberries hulled
- 1/3 cup milk chocolate chips
- 1 teaspoon shortening divided
- 1/3 cup white baking chips
- Preheat oven to 325 degrees.
- Bring Champagne or sparkling wine to a boil in a small saucepan over medium high heat. Reduce heat to a simmer and continue to cook until liquid is reduced to 1/4 cup, approximately 8 minutes. Remove from heat and allow to cool.
- In a separate bowl, combine cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Spread sliced strawberries over the bottom.
- In a large mixing bowl, beat cream cheese and remaining sugar until smooth. Add condensed milk, cornstarch and Champagne. Add eggs and egg yolks. Beat on low until combined. Pour mixture over strawberries.
- Wrap the outside of the springform pan in aluminum foil. Place pan on a baking sheet with sides or in a roasting pan. Place the pan on the center rack of the oven. Fill the outer pan with about 1/2-inch of hot water. Close the oven and bake for 1 hour to 1 hour and 15 minutes, or until and instant read thermometer inserted near the center of the cheesecake reads 165 degrees.
- Turn off the oven, but do not remove the cheese cake. Crack the oven door and allow the cheese cake to cool in the warm oven for 1 hour. Afterwards, remove the cheesecake, carefully run a knife account the edge of the pan, cover, and place in the refrigerator overnight.
- Remove sides of springform pan. Slice remaining strawberries arrange them over top of the cheesecake.
- In a microwave or double boiler, melt white chocolate chips and 1/2 teaspoon shortening. Stir until smooth then drizzle over strawberries. Repeat melting and drizzling with milk chocolate chips and remaining shortening.